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Honey, raspberries and chocolate: pastry chef Anthony Chenoz’s top picks
Anthony Chenoz, pastry chef at La Grand’Vigne at Les Sources de Caudalie, shares his top picks for where to find exceptional fruit, bread, and even chocolate candies.
Langres AOP: The Remillet family, the last to make it with raw milk
Marie Remillet, a 32-year-old cheesemaker, inherited the Langres cheese-making tradition. Together with her father, uncle, and cousin, she continues to write her family’s story in Genevrières, centered on the only AOP cheese from Haute-Marne.
This four-toque chef has created the Air France Business Class menu for flights departing from the Caribbean
Since November 1, 2026, Louis-Philippe Vigilant, chef at La Côte d’Or in Saulieu, has been creating a new gourmet dining experience for Air France Business Class passengers.
Gault&Millau Trophées de l’Année: how are the nominees chosen?
Cuisinier, Pâtissier, Sommelier de l’Année… Marc Esquerré, Director of Guides and Surveys at Gault&Millau, explains how the nominees for the Trophées de l’Année are chosen and what makes the difference.
Fire in the Corbières: One Year Later, What Remains of the Vineyards?
On August 5, 2025, a fire—likely sparked by a cigarette that hadn’t been properly extinguished—broke out in the village of Ribaute in the Corbières region of the Aude department. Within two days, it had spread across 17,000 hectares, burning everything in its path—including vineyards, which usually act as a natural firebreak. A year later, the vines and winemakers are slowly getting back on their feet.
Our Most Extraordinary Logs from Hotels and Luxury Resorts
After a long, satisfying meal, the Yule log remains the centerpiece of the holiday season. Pastry chefs at hotels and luxury resorts are pulling out all the stops to be creative. Discover our selection of indulgent Yule logs.
Matthieu Wacogne Crowned 2026 French Pâté-Croûte Champion
On November 3, 2026, in Paris, Matthieu Wacogne was crowned the winner of the French Pâté-Croûte Championship. He finished ahead of Romain Spire and Fabien Pierret following the tastings.
Salon du Chocolat 2026: Highlights and Chefs of the 31st Edition
The Chocolate and Pastry Fair closed its doors on November 1 in Paris. A look back at the Pastry Show with Mercotte, the Gault&Millau chefs in attendance, and the new features of this 31st edition.
Martinique: How a Forgotten Cocoa Variety Became One of the Most Sought-After
Introduced during the colonial era and nearly extinct in the 20th century, Martinique’s cacao is now experiencing an unexpected renaissance. Combining colonial heritage, Creole gardens, agroforestry, and exceptional chocolatiers, a handful of passionate enthusiasts are breathing new life into a vibrant industry.
Where can you find good profiteroles?
A choux puff, rich vanilla ice cream, hot chocolate poured to order. Comforting and nostalgic, the profiterole holds its place on the menus of brasseries and fine-dining restaurants alike. Here are our favorite addresses.
